Chocolate Candy Cane Cookies
These cookies are great while warm, but tastes even better the next day.
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- ½ cup brown sugar
- ½ cup white sugar minus 1 tablespoon
- 1 egg
- 1 teaspoon vanilla
- 1/8 cup semi sweet chocolate chips
- ½ cup butter
- ½ cup unsweetened cocoa powder
- ¼ cup crushed candy cane
Whisk flour, baking soda, salt, cocoa powder, and keep aside.
In a bowl, add the butter, chocolate chips, and melt in the microwave for 20 seconds.
Add the white sugar, brown sugar, and egg to the butter chocolate mixture and beat well.
Add the flour to the wet mixture and mix until combined. Cover and place in the refrigerator for at least one hour.
Preheat oven to 350F/180C. Line a baking sheet with parchment paper, or use nonstick baking sheet.
Make 16 equal size balls from the cookie dough and place on the baking sheet. Press gently and bake on the shelf above the middle for 10 – 11 minutes.
Take the cookies out of the oven, and while hot sprinkle the crushed candy cane. The heat from the cookies will make the candy stick.
Cool on cooling rack.
Note: The dough might be tough when taken out of the refrigerator. If so let it sit at room temperature for 15 to 20 minutes.